I am such a bad bad daughter. I didn’t even know that today was mother’s day until late last night. Between that and having just came back from my Singapore vacation, there was no way i could have whipped up a fancy cake to celebrate the occasion.
Nevertheless, i make do.
With this Tres Leches cake, or in English, The three milk cake. Three different types of milk that is.
Due to religious beliefs, my mom is a vegetarian. While she doesn’t eat meat, she does take in animal products like milk, cheese and even eggs. So i’ve decided to milk (no pun intended) on that with this cake.
Besides, Three milk cake, doesnt it sound enticing?
So we start off with a chiffon cake. But unlike most chiffon cakes, this cake has no oil.
NO oil? I know i know, you must be ready to condemn this cake with its predictable dry and rough texture from the lack of fats, but trust me it’s for a good cause.
But on the way to goodness, we have to first take plunges,
Plunges with a fork that is. This is to ensure even distribution in the goodness.
Next, the goodness
See, i told you there is no need to worry. Because that dry desert of a cake is about to be inundated with a mixture of condensed milk, evaporated milk, and heavy cream.
Oh, and I’ve also added my own homemade vanilla extract into the milk mixture, just because i dont see why not.
And, make sure you get to all parts of the cakes, the edges especially where it’s the driest.
… Don’t be shy with the pouring. I poured mine till i had a pool of milk mixture around the cake.
While the suggested frosting for this was whipped cream, i had some leftover pastry cream.
I decided to use that instead.
Yummmm, can you see how much of the milk the cake has soaked up?
Milky, moist, pudding-like cake.
And yet it still cuts well!
Have a happy Moo-ther’s Day everyone!
Tres Leches Cake, from Pioneer Woman
Recipe HERE
